Our dogs patiently waiting to sample a new dog cookie recipe.
Here are some of our favorite dog treat recipes. Please be careful about any ingredients that might cause an allergic reaction in your dog (ie: peanuts, wheat)
Scroll down towards the bottom and you'll see some barking good recipes for people treats, too.
Bone appetite!
Rudy's Favorite Cheesy Dog Treats Recipe
1 1/2 cup whole wheat flour
1 1/4 cup grated cheddar cheese
1/2 stick of butter
1 clove garlic, crushed
Pinch of salt
Milk
Grate the cheese and let stand until it reaches room temperature. Cream the cheese with the softened butter, garlic, salt and flour. Add enough milk to form into a ball. Chill for at least 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 degrees for 15 minutes or until slightly brown and firm.
Makes 2 to 3 dozen depending on size.
A note about these dog treats:
None of my dogs are bothered by whole grains or dairy products. However, please know that dairy is not a daily treat for my dogs.
Rosie's Birthday Carrot Cake for Dogs
Ingredients:
- 1 egg
- 1/4 cup peanut butter
- 1/4 cup coking oil
- 1 teaspoon vanilla
- 1/3 cup honey
- 1 cup shredded carrots
- 1 cup whole wheat (or white) flour
- 1 teaspoon baking soda
- Preheat oven to 350 degrees. Greased a 6 cup cake pan.
- Combine the egg, peanut butter, oil, vanilla and honey. Stir in the carrots and mix well. Add the flour, baking soda by folding into the mixture.
- Bake in a greased cake pan or small bundt pan for 40 minutes
- After cooling, frost with your choice of icing.
eyeballed" this and used about 1/3 cup cream cheese, whipped with enough yogurt to make it spreadable.
Peanut Butter Pumpkin Pupcakes
1 cup flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup canned pumpkin
1 tsp vanilla
1/3 cup honey
1 egg
Combine ingredients, mixing well.
Divide batter evenly between 6-8 cupcake liners in a muffin pan.
Bake in a preheated oven at 350 degrees for about 18 minutes.
Allow to cool before frosting.
Frosting
Whisk together approximately 1/3 cup peanut butter with enough yogurt to make it spreadable.
4 cups whole wheat flour
3/4 cup quick cooking oats
1/4 cup wheat germ
1/2 cup all natural unsweetened applesauce
1/2 cup all natural peanut butter (no sugar or salt added)
1 1/2 cups water
2 teaspoons pure vanilla extract
1 egg
- Preheat oven to 350 degrees.
- Combine all ingredients and mix well.
- Knead dough on a floured surface until it is firm.
- Roll dough to 1/4" thickness. Cut with cookie cutters.
- Bake for 45 minutes. Turn off the heat and let cookies stand in the oven until hard (about 1-2 hours)
Berry Good Dog Cookies
2 1/2 cups whole wheat flour
2 beaten eggs
1 cups thawed, drained, mixed frozen berries
(I used raspberries, blackberries and blueberries)
1/2 cup applesauce
Using a food processor with the dough blade, mix the eggs, applesauce and berries. Add the flour.
Knead the dough and roll out to about 1/4" thickness and cut into shapes.
Bake at 350 degrees for 35-40 minutes. If you want a harder treat, turn off the oven and leave the cookies in to dry overnight or for a few hours.
2 1/2 cups whole wheat flour
2 beaten eggs
1 cup chopped fresh cranberries
1/2 cup applesauce
Using a food processor with the dough blade, mix the eggs, applesauce and cranberries. Add the flour.
Knead the dough and roll out to about 1/4" thickness and cut into shapes.
Bake at 350 degrees for 35-40 minutes. If you want a harder treat, turn off the oven and leave the cookies in to dry overnight or for a few hours.
Note: the stores were already out of cranberries, so we re-hydrated some dried cranberries. In fact, I'm planning to try this with some dried cherries I have on hand. Blueberries would be good, too.
Tucker's Favorite Dog Cookies
1 package active dry yeast dissolved in 1/2 cup lukewarm (110-115 degree) water
1 cup chicken broth
2 tablespoons molasses
1 3/4 to 2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 cup cracked wheat
1/2 cup cornmeal
1/2 cup nonfat dry milk powder
2 teaspoons garlic powder
2 teaspoons garlic powder
2 teaspoons salt
Combine the following to brush tops before baking: 1 beaten egg PLUS 1 tablespoon milk
In a bowl, combine 1 cup of the all-purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk powder and salt. Mix well. Then add yeast/water mix, molasses and broth. On a floured surface knead in enough remaining flour to make a stiff dough. Roll out dough to cut into biscuits with a doggie cookie cutter. Place on un-greased baking sheets. Brush tops. Bake 45 minutes at 350 degrees. Turn oven off and leave in oven overnight. Makes 36-40 dog cookies.
In a bowl, combine 1 cup of the all-purpose flour, the whole wheat flour, cracked wheat, cornmeal, dry milk powder and salt. Mix well. Then add yeast/water mix, molasses and broth. On a floured surface knead in enough remaining flour to make a stiff dough. Roll out dough to cut into biscuits with a doggie cookie cutter. Place on un-greased baking sheets. Brush tops. Bake 45 minutes at 350 degrees. Turn oven off and leave in oven overnight. Makes 36-40 dog cookies.
Cheese Dog Biscuits
1 1/2 cups whole wheat flour
1 1/4 cup grated cheddar cheese
1/4 pound corn oil margerine
1 clove garlic - crushed
Pinch of salt
Milk
Grate the cheese and let is stand until room temperature. Then cream the cheese with the softened margerine, garlic, salt and flour. Add just enough milk to form a ball. Chill for at least 30 minutes. Roll out onto a floured surface and cut into shapes. Bake at 375 degrees for 15 minutes or until lightly brown and firm. Makes 2-3 dozen depending on the size of your cookie cutter.1 1/4 cup grated cheddar cheese
1/4 pound corn oil margerine
1 clove garlic - crushed
Pinch of salt
Milk
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| Cheese Dog Biscuits |
All of our dogs are cheese hounds and they love these cheese-y dog cookies. You can read our original post about Cheese Dog Biscuits here.
Carob Dog Treats
3 cups whole wheat flower
1/2 cup wheat germ
2 1/2 cups oatmeal
1/8 cup peanut oil
1/8 cup corn oil margarine
1 tablespoon brown sugar
2 oz carob chips, melted
1/4 cup molasses
1 cup water
1/2 cup powdered milk
1/2 cup wheat germ
2 1/2 cups oatmeal
1/8 cup peanut oil
1/8 cup corn oil margarine
1 tablespoon brown sugar
2 oz carob chips, melted
1/4 cup molasses
1 cup water
1/2 cup powdered milk
Mix all the dry ingredients in your bowl. Add the remaining ingredients and stir until blended well. This dough will be stiff. Chill for at least 1/2 hour. Roll dough and cut with cookie cutters or however you please. I usually just cut the dough into squares 1/2 inch thick. Bake at 300 degrees for 1 hour. Makes 2 to 3 dozen depending on the size treats you cut.
Zucchini Dog Cupcakes
2 cups whole wheat flour
1 tablespoon baking powder
1/4 cup canola oil
1 cup of chicken stock
2 eggs, beaten
1 cup grated zucchini
Preheat oven to 375 degrees. Combine all ingredients EXCEPT the zucchini and mix well in a large bowl. Then add the zucchini and make sure it is mixed into the batter well. Pour into paper lined muffin tins until each is about 3/4 full. Bake 25-30 minutes. You can use a toothpick stuck into the center to check for doneness; you want the toothpick to come out clean.
You can read the original post about Zucchini Dog Cupcakes here.
Preheat oven to 300 degrees. Smash/mash the banana in a mixing bowl. Add the other ingredients and mix well. Set aside for about 5 minutes. Roll mixture into 24 balls, using about 1 tablespoon dough for each. Place each ball on a large parchment paper-lined baking sheet. Use a spoon to press each ball into a 1 1/2" to 2" flat coin. Bake until firm and deep golden brown on the bottom - approximately 40 - 45 minutes.
Banana and Peanut Butter Dog Treats
1 banana, peeled
1 cup oat flour (we substituted whole wheat flour)
2/3 cup rolled oats
1/2 cup dried parsley
3 tablespoons peanut butter
1 egg, beaten
You can read our Talking Dogs original Banana & Peanut Butter Treats here.
You can read our Talking Dogs original Dog Breed Cookie Cutter post here and see photographs of the St Bernard, Corgi, Golden Retriever and Dachshund cookies!
And treats for peeps!
Chocolate Walnut Biscotti
Ingredients:
2 cups flour
3/4 cup finely chopped walnuts, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup butter, softened
1 bablespoon vanilla
2 to 3 teaspoons flour
1 egg white
1 tablespoon water
Sugar - if desired
Drizzle
1 cup real semi-sweet chocolate chips
1 teaspoon shortening or butter
Directions: * Heat oven to 350 degrees. Combine 2 cups flour, walnuts, baking poweder, baking soda and salt in medium bowl; set aside.
* Beat sugar and eggs in a large bowl at medium-high speed until thick and lemon colored. Add butter and vanilla. Continue beating until well mixed. Reduce speed to low. Beat, gradually adding lour mixture and scraping bowl often, until well mixed.
* Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle dough lightly with 2-3 teaspoons flour; knead into dough. Shape into 2 *8x2 inch) logs with floured hands. Place 3-4 inches apart onto greased cookie sheet; flatten tops slightly. Combine egg white and water; brush over top of buscottie. Sprinkle with sugar (optional and we don't).
* Bake for 25-30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet 15 minutes.
* Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2 inch slices with serrated knife (we use electric knife); arrange slices, cut-side down on cookie sheet. Bake for 16-20 minutes; turning once, or until golden brown. Remove to wire rack; cool completely.
Drizzle - Place chocolate chips and shortening in a 1 quart saucepan. Cook over low heat, stirring occasionally, until smooth (2-4 minutes) Drizzle mixture over cooled biscotti (or slather it on one side of each piece if you're a chocolaholic).
Caramel Chocolate Pecan Pie - "Crack Pie"
Chocolate Filling:
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all purpose flour
1/3 cup unsweetened cocoa
1 Tbsp light corn syrup
1 tsp vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9 inch) unbaked deep dish piecrust
Caramel Topping:
3/4 cup sugar
1 Tbsp fresh lemon juice
1/3 cup heavy cream
4 Tbsp butter
1/4 tsp table salt
2 cups toasted pecan halves
1/2 tsp sea salt
Prepare filling:
Preheat oven to 350 degrees. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
Bake at 350 degrees for 35 minutes. (Filling will be loose but will set as it cools) Remove from oven to a wire rack to cool.
Prepare Topping:
Bring 3/4 cup sugar, 1 Tbsp lemon juice and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber in color. (Do not walk away from the pan because the sugar could burn very quickly once it begins to change color.) Remove from heat, add cream and 4 Tbsp butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
Arrange pecan halves on pie. Top with the warm caramel. Cool 15 minutes, then sprinkle with sea salt.
Get ready to swoon!
Stir together 1/2 cup chopped pecans, 1/2 cup firmly packed light brown sugar, 1 Tbsp melted butter and 1/4 twp pumpkin pie spice.
Easy Breakfast Egg "Muffins"
Muffin tin
6 - 8 eggs
1/4 cup milk
Cheese - your choice - about 6-8 oz grated
1/2 Sausage or 5 - 6 strips Bacon - cooked and in small pieces
1 pkg crescent rolls
Dog Breed Cookie Cutters
Technically - not a recipe. However, sometimes dog cookies need cookie cutters! And we found some terrific dog breed cookie cutters at Fancy Flours. They don't have all dog breeds, but they do have: Scottish Terrier, Poodle, Golden Retriever, Labrador Retriever, Bull Dog, Corgi, Chihuahua, Dachshund, St Bernard, Collie, Greyhound, Schnauzer, Irish Setter dog cookie cutters. Plus, they have a small puppy dog, heart, fire hydrant, dog house, paw print, and three sizes of dog bones! And if cookies are not your thing, pick up some Sugar Dogs to decorate your (people) cupcakes!
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| Dog Breed Cookie Cutter Assortment from Fancy Flours |
And treats for peeps!
Ingredients:
2 cups flour
3/4 cup finely chopped walnuts, toasted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
2 eggs
1/4 cup butter, softened
1 bablespoon vanilla
2 to 3 teaspoons flour
1 egg white
1 tablespoon water
Sugar - if desired
Drizzle
1 cup real semi-sweet chocolate chips
1 teaspoon shortening or butter
Directions: * Heat oven to 350 degrees. Combine 2 cups flour, walnuts, baking poweder, baking soda and salt in medium bowl; set aside.
* Beat sugar and eggs in a large bowl at medium-high speed until thick and lemon colored. Add butter and vanilla. Continue beating until well mixed. Reduce speed to low. Beat, gradually adding lour mixture and scraping bowl often, until well mixed.
* Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle dough lightly with 2-3 teaspoons flour; knead into dough. Shape into 2 *8x2 inch) logs with floured hands. Place 3-4 inches apart onto greased cookie sheet; flatten tops slightly. Combine egg white and water; brush over top of buscottie. Sprinkle with sugar (optional and we don't).
* Bake for 25-30 minutes or until lightly browned and firm to the touch. Let cool on cookie sheet 15 minutes.
* Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2 inch slices with serrated knife (we use electric knife); arrange slices, cut-side down on cookie sheet. Bake for 16-20 minutes; turning once, or until golden brown. Remove to wire rack; cool completely.
Drizzle - Place chocolate chips and shortening in a 1 quart saucepan. Cook over low heat, stirring occasionally, until smooth (2-4 minutes) Drizzle mixture over cooled biscotti (or slather it on one side of each piece if you're a chocolaholic).
Caramel Chocolate Pecan Pie - "Crack Pie"
Chocolate Filling:
1 1/2 cups sugar
3/4 cup butter, melted
1/3 cup all purpose flour
1/3 cup unsweetened cocoa
1 Tbsp light corn syrup
1 tsp vanilla extract
3 large eggs
1 cup toasted chopped pecans
1 (9 inch) unbaked deep dish piecrust
Caramel Topping:
3/4 cup sugar
1 Tbsp fresh lemon juice
1/3 cup heavy cream
4 Tbsp butter
1/4 tsp table salt
2 cups toasted pecan halves
1/2 tsp sea salt
Prepare filling:
Preheat oven to 350 degrees. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.
Bake at 350 degrees for 35 minutes. (Filling will be loose but will set as it cools) Remove from oven to a wire rack to cool.
Prepare Topping:
Bring 3/4 cup sugar, 1 Tbsp lemon juice and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber in color. (Do not walk away from the pan because the sugar could burn very quickly once it begins to change color.) Remove from heat, add cream and 4 Tbsp butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.
Arrange pecan halves on pie. Top with the warm caramel. Cool 15 minutes, then sprinkle with sea salt.
Get ready to swoon!
Pumpkin Streusel Muffins
1/4 cup butter, softened
1 (8 oz) package cream cheese, softened
1 cup granulated sugar (We cut this back to 3/4 cup)
1 cup firmly packed light brown sugar (We cut this back to 3/4 cup.)
2 large eggs
3 cups all purpose flour
1 tsp pumpkin pie spice
1/2 tsp baking powder
1/2 tsp salt
1 1/2 cups canned pumpkin
1/2 cup toasted chopped pecans
1/2 cup sweetened dried cranberries
1/2 tsp vanilla extract
Pumpkin Pie Streusel
1. Preheat oven to 350 degrees. Beat butter and cream cheese at medium speed with a heavy duty stand mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs.1 at a time, beating just until blended after each addition.
2. Stir together flour and next 4 ingredients; gradually add to butter mixture, beating at low speed. Stir in pumpkin and next 3 ingredients.
3. Spoon batter into 2 lightly greased (12 cups) muffin pans filling two-thirds full. (We used Halloween cupcake papers and did not fill them this much.) Sprinkle with Pumpkin Pie Streusel.
4. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center cmes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks and cool 20 minutes.Pumpkin Pie Streusel
Stir together 1/2 cup chopped pecans, 1/2 cup firmly packed light brown sugar, 1 Tbsp melted butter and 1/4 twp pumpkin pie spice.
Easy Breakfast Egg "Muffins"
Muffin tin
6 - 8 eggs
1/4 cup milk
Cheese - your choice - about 6-8 oz grated
1/2 Sausage or 5 - 6 strips Bacon - cooked and in small pieces
1 pkg crescent rolls
- Preheat oven to 350 degrees and spray muffin tin with non-stick spray or coat with margarine/butter. (You're going to want to pop these "muffins" out later.)
- Open crescent roll package and divide dough into triangles. Press each triangle into a muffin cup to make a sort of little pie crust on bottom and sides.
- Whip the eggs with the milk (like scrambled eggs)
- Add the sausage and grated cheese to the egg mixture.
- Add salt and pepper to taste (we add no salt, but a little pepper)
- Pour mixture into muffin cups.
- Bake 350 degrees for 25 - 30 minutes (until eggs set)
- When they've finished baking, remove from oven and run a knife around sides so they'll pop out of muffin tin.
